Ma'S Kare-Kare

1. Wash the oxtail.

2. Put the oxtail in an 8 quart pot and add water, about enough to cover the oxtail one inch over.

3. Cut 1 large onion into 1/8 and add to boiling water.

4. Once boiling, add fish sauce(patis).

5. Lower and allow to simmer for 2-3 hours, until meat is tender.

6. Melt peanut butter with broth in a bowl and add to soup.

7. Add green beans.

8. After about 10 minutes, add eggplant.

9. After a few minutes, add bok choy.

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Nutrient	Quantity
Total fats	135.5174 g
Protein	384.4851 g
Carbohydrates	74.2865 g
Energy	3025.3431 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4747 g
Water	1484.4507 g
Aspartic acid	7.8215 g
Calcium, Ca	2083.5063 mg
Lutein + zeaxanthin	6 g
Fiber, total dietary	22.9616 g
Carotene, beta	1.5 g
Niacin	55.9028 mg
Vitamin A, RAE	481.7611 g
Arginine	7.124 g
Riboflavin	2.7858 mg
Tocopherol, beta	0.5613 mg
Fatty acids, total saturated 20:1	2.0156 g
Glutamic acid	13.203 g
Stigmasterol	28.066 mg
Sodium, Na	13630.3826 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2394 g
Total lipid (fat)	135.5174 g
Manganese, Mn	5.1216 mg
Fructose	1.935 g
Proline	3.562 g
Fatty acids, total saturated 16:0	16.9371 g
Sucrose	12.1756 g
Choline, total	1215.8979 mg
Sugars, total	33.0593 g
Serine	3.7592 g
Fatty acids, total saturated 18:0	2.3028 g
Fatty acids, total saturated 20:4 undifferentiated	0.8251 g
Vitamin B-6	3.7207 mg
Selenium, Se	301.3365 g
Ash	57.0761 g
Fatty acids, total saturated 18:1 undifferentiated	58.1608 g
Pantothenic acid	3.2069 mg
Phenylalanine	3.061 g
Beta-sitosterol	196.462 mg
Copper, Cu	5.5719 mg
Betaine	2.7015 mg
Thiamin	2.2608 mg
Retinol	481.7611 g
Methionine	0.6715 g
Iron, Fe	28.4994 mg
Carbohydrate, by difference	74.2865 g
Phosphorus, P	3723.5004 mg
Folate, total	574.6743 g
Dihydrophylloquinone	1.2757 g
Tocopherol, gamma	20.3606 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.3663 g
Alanine	2.3355 g
Cholesterol	793.3351 mg
Valine	2.0012 g
Fatty acids, total saturated 18:2 undifferentiated	35.8909 g
Glycine	3.6529 g
Glucose (dextrose)	13.7221 g
Fatty acids, total saturated 14:0	0.1667 g
Zinc, Zn	23.5283 mg
Isoleucine	1.5723 g
Tocopherol, delta	1.8626 mg
Fatty acids, total saturated 12:0	0.4542 g
Fatty acids, total polyunsaturated	38.274 g
Leucine	3.9285 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	1606.9503 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.1904 g
Folate, DFE	574.6743 g
Tryptophan	0.6027 g
Vitamin C, total ascorbic acid	11.82 mg
Phytosterols	22.5 mg
Fatty acids, total saturated 20:0	1.6329 g
Campesterol	38.2718 mg
Starch	12.5787 g
Tyrosine	2.1081 g
Vitamin B-12	16.5579 g
Vitamin K (phylloquinone)	3.4624 g
Fatty acids, total saturated	21.4913 g
Histidine	1.4243 g
Fatty acids, total monounsaturated	60.416 g
Threonine	1.3532 g
Folate, food	574.6743 g
Vitamin E (alpha-tocopherol)	24.0376 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.5265 g
Magnesium, Mg	992.5668 mg
Lysine	1.7705 g
Potassium, K	6183.8951 mg
Cystine	0.5826 g
Fluoride, F	9.5595 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Peanut butter	9 ounces	1502.8066	55.0349	127.4196
Bok choy	3 bunches	1412.1365	0	7.9334
Water	0	0	0	0
eggplant	1	0	0	0
green bean	1 bunch	0	0	0
white onion	1	60	14.01	0.15
fish sauce	0.5 cup	50.4	5.2416	0.0144
oxtail	3.5 lb	1412.1365	0	7.9334